Teriyaki Glazed Salmon

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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Chinese cooking wine (Shaoxing)
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  2 tbsp Mirin, Sweet Rice Wine
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  3 tbsp Brown sugar
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  1 tbsp Vinegar, Rice
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  0.5 tsp Garlic powder
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  4 Salmon(1584g)
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  1 tbsp Sesame Oil, Toasted
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  1 1 stem shallot/green onion (sliced to garnish)
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  2 cup Broccoli
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  1 Zucchini(196g)

Instructions

1. 1In a bowl, whisk together the soy sauce, Chinese cooking wine, mirin, brown sugar, rice vinegar, and garlic powder until the sugar is fully dissolved. Divide this mixture in half—reserve one half in a small saucepan for the glaze, and place the salmon fillets into the remaining half, coating both sides well. Let the salmon sit for 2 minutes per side.
2. 2Heat the sesame oil in a nonstick skillet over medium-high heat until shimmering, about 1 minute. Add the marinated salmon fillets and cook 3–4 minutes per side over medium-high heat until the flesh is opaque and flakes easily with a fork and the exterior is golden brown. Transfer to a plate.
3. 3Place the reserved marinade in the saucepan over medium-high heat and bring to a boil, about 2–3 minutes. Reduce heat to medium-low and simmer 3–5 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency that coats the back of a spoon.
4. 4Trim the broccoli florets and zucchini into bite-sized pieces. Add them to a pot of boiling water and cook 4–5 minutes over medium-high heat until tender-crisp, then drain.
5. 5Divide the broccoli and zucchini evenly into 4 airtight containers while hot. Top each with one salmon fillet, then drizzle the teriyaki glaze over the top.
6. 6Garnish each container with sliced shallot and green onion. Seal containers and refrigerate until ready to eat.